Green Bean Casserole
Fresh green beans are first blanched, then coated in a homemade mushroom gravy sauce, and last, sprinkled with French’s original fried onion topping. Baked until bubbly and golden. And you have yourself one mean green bean casserole! (Jump to Recipe)
Photos updated: Nov. 16, 2020
Fresh green beans are always the way to go. The frozen and canned stuff can bit a bit soggy in comparison to the fresh stuff in a casserole like this one. I start off with blanching or cooking the trimmed and halved green beans for about 4 to 5 minutes. This will make them slightly less crunch and tough. Drain the green beans and place them in ice water to stop them from overcooking. Once they are chilled, drain them once more and set aside.
Next, in a large skillet, melt the butter over medium heat and add the diced onion, sliced mushrooms, and minced garlic. Sauté until the onion is translucent and mushrooms are soft (about 5 minutes). Add the flour and stir for about 2 minutes until the veggies are well coated. Add chicken broth while stirring. Then add heavy whipping cream, dijon mustard, salt, and pepper. Stir to combine. Let mixture simmer for about 8 minutes, stirring occasionally. Season with more salt, if needed.
Stir the green beans into the mushroom gravy sauce until everything is well combined. If there is not enough room in your pan to do this, you may mix the green beans and mushroom gravy sauce in a large mixing bowl. Then, transfer to a baking dish and top with French’s fried onions. Place into the oven and bake for 20 minutes until bubbly and golden.
Still in need of maybe one or two more holiday side dishes? Try these:
Rosemary-Parmesan Butternut Squash
Green Bean Casserole
Fresh green beans are first blanched, then coated in a homemade mushroom gravy sauce, and last, sprinkled with French’s original fried onion topping. Baked until bubbly and golden. And you have yourself one mean green bean casserole!
Ingredients
- 1 pound green beans, ends trimmed
- 2 tbsp butter, unsalted
- 1 onion, diced
- 8 oz cremini mushrooms, sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 tbsp dijon mustard
- 1 tsp salt
- 1/4 tsp pepper
- 1 (6 oz) can French's crispy fried onions
Instructions
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Preheat oven to 350 degrees F. Prepare a large bowl of ice water.
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Bring a large pot of water to a boil. While the water is warming up, prep the green beans. When the water is ready, add the green beans. Blanch for 4-5 minutes. Drain the beans and place them in the bowl of ice water to stop them from overcooking. Once they are chilled, drain them once more and set aside.
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Melt the butter over medium heat in a large skillet. Add onion, mushrooms, and garlic. Sauté until the onion is translucent and mushrooms are soft (about 5 minutes). Add the flour and stir for about 2 minutes until the veggies are well coated. Add chicken broth while stirring. Then add heavy whipping cream, dijon mustard, salt, and pepper. Stir to combine. Let mixture simmer for about 8 minutes, stirring occasionally. Season with more salt, if needed.
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Remove from heat. Stir the green beans into the mushroom gravy sauce until everything is well combined. If there is not enough room in your pan to do this, you may mix the green beans and mushroom gravy sauce in a large mixing bowl.
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Transfer to a baking dish and top with French's fried onions. Place into the oven and bake for 20 minutes until bubbly and golden.
Did you make this Green Bean Casserole? Tag @fettysfoodblog or #fettysfoodblog on Insta, I’d love to see your creation!
